Goat Cheese & Rosemary Tarts with Onion Chutney

Goat Cheese & Rosemary Tarts with Onion Chutney
80 servings, 1 tart each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
goat cheese 12 oz. -
eggs - 4 each
flour 1-1/2 oz. 1/4 cup
fresh rosemary, chopped - 2 tsp.
black pepper - 1 tsp.
whipping cream 8 oz. 1 cup
ready-to-use refrigerated pie crusts (for 9-inch pie) 1 lb. + 14 oz. 4 each
Onion Chutney
red onions, chopped 10 oz. 2-1/2 cups
olive oil 1 oz. 2 Tbsp.
balsamic vinegar - 1-1/2 Tbsp.
salt and black pepper - to taste
mango chutney 6-1/2 oz. 1/2 cup
GREY POUPON Country Dijon Mustard - 2 Tbsp.
Italian parsley, chopped - 2-1/2 tsp.


BEAT cream cheese and goat cheese in large bowl with electric mixer until well blended. Add eggs, flour, rosemary and pepper; mix well. Gradually add cream, mixing until well blended after each addition.

ROLL out pie crusts to 1/8-inch thickness. Cut dough to fit 2-inch mini tart pans. Press 1 dough cutout onto bottom and up side of each tart cup. Prick dough with fork; place in sheet pan. Bake in 350ºF-convection oven 5 min. Reduce oven to 300ºF. Spoon 1 Tbsp. of the cream cheese mixture into each shell. Bake 9 to 10 min. or until edges of shells are lightly browned and centers of fillings are set. Cool slightly. Remove to wire racks; cool completely. Meanwhile, prepare Onion Chutney.

ONION Chutney: Cook onions in hot oil in large saucepan on medium-low heat 15 min. or until onions are nearly caramelized, stirring occasionally. Stir in vinegar, salt and pepper; cook an additional 5 min., stirring occasionally. Reduce heat to low. Add mango chutney and mustard; mix well. Cook 5 to 10 min. or until thickened, stirring occasionally. Cool. Stir in parsley.

SPOON about 1/2 tsp. of the Onion Chutney over each Tart just before serving.

Kraft Kitchens Tips

Make Ahead
Onion Chutney can be prepared ahead of time. Cool completely, then cover and store in refrigerator up to 4 days before using as directed.
Substitute fig spread for the mango chutney.
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